An easy, everyday vegan lentil soup recipe made in 1 pot with budget friendly ingredients. Naturally thick, satisfying and filling! Perfect with some fresh crusty bread.
This everyday vegan lentil soup is anything but bland. It’s FULL of flavor between the spices, fresh vegetables and even a squeeze of lemon juice at the end.
I think you will LOVE this Everyday Vegan Lentil Soup! It’s:
Absolutely delicious
Budget friendly, made with inexpensive ingredients
Satisfying, filling and full of protein
Filled with greens
Kid-friendly
& SO easy to make!
What kind of lentils should I use for vegan lentil soup?
Use either green or brown lentils for this soup. Both work well; they hold their shape while thickening the soup. You could even use black lentils, but your soup will be a lot less thick. So go for green or brown!
Red lentils are wonderful in many dishes, but not this soup. They are very soft and mushy once cooked. I love using red lentils in marinara when I want to add nutrition and protein without changing the consistency very much, like in The Best Vegan Lasagna.
How do you make vegan lentil soup?
It’s easy!
First, cook the onions, garlic, carrots and celery in a bit of olive oil (or water) for about 4-5 minutes.
Next, add the rest of the ingredients EXCEPT for the spinach and lemon juice. Simmer for about 30 minutes until the soup is thickened and the lentils tender.
Stir in the spinach, lemon juice and season with salt to taste. That’s it!
Enjoy the vegan lentil soup with some fresh, crusty bread if desired or even with some brown rice.
This soup recipe makes quite a bit, so consider freezing your leftovers if you don’t think you will eat it within 5 days. You can freeze it in individual containers for quick, easy meals in the future! Or freeze half of the soup in a large container or large freezer bag.
For a thinner soup, simply add more water or vegetable broth.
Substitute the baby spinach with chopped kale or baby kale, if desired. If you use regular kale you will need to cook it in the soup a bit longer, maybe 10 minutes more until tender.
I absolutely LOVE making soup in this Lodge Cast Iron Dutch Oven! It just somehow makes soup even more cozy. Of course all you need is a big regular pot.
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Everyday Vegan Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 14- ounce can crushed or diced tomatoes
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 3 cups baby spinach, sliced into ribbons
- 1 lemon, juiced (about 2 tablespoons)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.
- Now add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything.
- Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened.
- Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.
Recipe Notes
- For a thinner soup, simply add more water or vegetable broth until the desired consistency is reached.
- If desired, blend just a few time with an immersion blender for a slightly creamier soup.
- This soup freezes well. Either freeze in individual containers or a large container for quick future meals.
- May substitute kale for the spinach, but you will need to cook the kale in the soup about 10 more minutes to get it tender.
Ana
Wonderful, hearty, flavorful recipe. The vegans and non-vegans in my household love it and it is sufficient enough to fill up even the big, non-vegan men. First made it on Christmas Eve with my dad and sister, and have made it every Sunday since. I love lentil soup and am ecstatic to be able to make such a delicious one at home. I feel as though I have conquered one corner of my craving world🤣. I am not a great cook but am discerning enough to identify whether what I made fame out well or not. This is excellent every time. In my latest iteration I didn’t have carrots, but I did add a peeled, chopped potato and it goes very well. Sincere thanks for this recipe.
Nora
You’re so welcome! I’m so glad that it is a good recipe for you! 🙂
Danielle
This looks delicious! I have canned lentils, do you think that would be ok?
Nora
It would change the recipe quite a bit, as the dry lentils also soak up the broth as they cook. You probably could, just reduce the broth, maybe by half. Thanks!
Amee
Hi, Thanks for the recipe. I just wanted to ask if I can use fresh tomatoes instead of the canned ones, Thank you.
Nora
Sure, that should be fine.
Christine
Can I put this in a crock pot and have it come out the same? I make all of your recipes from lunch to dessert and have not been disappointed yet!
Nora
I don’t see why not, I just don’t have a crock pot currently so I haven’t tested it. Thank you so much, that makes me happy!
Brooke
This was delicious! I didn’t have veggie broth on hand so I added a little more of the spices and salt and the family loved it! My 15 month old devoured every bit of it! This is a winner for sure.
Nora
So glad it was good!
Rachel
This is excellent but I have a question. Would a teaspoon or so of turmeric clash in this recipe? I try to get turmeric in my diet whenever possible.
Nora
I don’t think you would even really taste it, so it should be just fine. Enjoy!
Brandi
I had lentil soup at a local restaurant here in Las Vegas and wanted to find a recipe that was similar. This was absolutely delicious and tasted just like the restaurant! The rest of the fam that isn’t vegan loved it as well <3 Thank you!
Nora
You’re welcome! I’m glad the whole family enjoyed. 🙂
Tom
Hello Nora,
I recently decided to change my diet. After doing a google search for vegan lentil soup recipe, I came across yours. I made it that night and it is by far my favorite lentil soup I’ve ever had. Which is a big deal because my mother is a chef and owns a restaurant and is known for her soups. I gave her some and she said it was the best lentil soup she ever had. I looked it up last weekend and have made it twice alread. I used all high end organic ingredients and not sure if that’s what puts it over the top. But thank you. I was sceptical about changing my diet but I’m now hopeful. I can’t wait to try everything. Lol
Nora
Wow, thank you so much for this comment! I’m glad that the soup came out so well. 🙂
Laura Holden
Hello do you use dried brown or green lentils and do you have to soak them first?
Nora
Green or brown work here and you do not need to soak them first. Thank you!
Donna
When simmering do you leave lid on or off?
Nora
I leave the lid on to simmer.
Jill
This soup is simple, and delicious! It’s now one of my favourite lentil soup recipes. I freeze it for easy dinners or lunches.
Patti
Delicious !! You have a lot of amazing recipes I am going to try too. thank you
Carol
Just finished my first bowl. Really good!
Nora
This is one of my favorite soups to date. Unassuming but very delicious! Thank you.
Karen
Hi Nora,
I want to try making this, but I cannot have tomatoes.
Can I just delete the 14 oz can of tomatoes? Or, should I substitute it with something else?
Thank you!
Nora
I would just leave the tomatoes out! Maybe add a little more vegetable broth if it’s too thick. Hope that helps! Enjoy!
Lynn S
I made this today and it is so good! This will be a regular staple for me. Thank you for the fantastic recipe!
Nora
Thanks, Lynn! I’m so glad to hear it!
Kate
Excellent recipe, LOVE the lemon and smoked paprika flavors, we rip up kale in our bowls before serving and it’s perfectly wilted, we’ve made lots of variations and this has become our go-to recipe, thanks Nora! <3
Jesse
I just made this for a work gathering and everyone loved it!
Nora
I’m so glad Jesse! Thank you so much. 🙂
Andrea
This soup is delicious. My nearly 2 year old loved it. Ive been trying a lot of your recipes and I’m a huge fan! Thank you for your recipes!
Nora
I’m so glad, thank you!!
SR
Hi, Nora. Just discovered your blog. Wonderful! The list of your recipes I want to try gets longer and longer!
Could I use chipotle chili powder instead of smoked paprika? I like things spicy.
Thank you.
Nora
Yes, that sounds delicious! Thank you so much!
Nadia
My partner made this for our family and we refuse to use another recipe now. Even my super picky kids ate it and loved it!
Kate
This is awesome! My first recipe of yours we cooked was lasagna, a now weekly recipe. Just made this tonight and it’s is amazing. Delicious, flavorful, will make again.
Nora
Thanks Kate! I’m so happy you like this lentil soup AND the lasagna!
Holly
Hi, could tinned lentils be used? Thank you
Nora
I’m sure you could, you would just need much less vegetable broth, I’m not sure how much, 4-5 cups maybe?
Eden
I’ve made this a few times now and it’s absolutely delicious!! So comforting and warming. Everyone loves it! Flavor packed and eat to make.
Nora
Glad you enjoy the lentil soup!
Fern
How long would you cook it if using an instant pot? Looks so good!
Nora
Probably about 18 minutes, but you would probably want to use less liquid, too. I haven’t tested it yet.
Ali
So hearty and delicious!!